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Organic Healthy Recipe
Organic Kale Red Miso Soup Recipe
Recipe by Larry Cook

I’m going to show you how to make a delicious red miso soup recipe. So begin with a pot of filtered water about one-third full, and turn the heat on high. As your water’s heating up, go ahead and start with your ginger. With your ginger, just peel the skin. Now the trick here is to grate your ginger. Use this side, which is the almost finest side, right here, and then just grate your ginger. You’re going to have a little fiber left—just squeeze that right into the water. Here’s the ginger. Take all your ginger, put it into the water. The next ingredient will be the burdock root. Burdock root is very grounding (Yang - Macrobiotic) and very good for us. So you simply peel it, wash the burdock root, and then cut up the burdock root. Cut off the ends, slice it down the middle, slice it down the middle again.

Notice that the water’s boiling—that’s good, let it boil. Cut up your burdock root into small pieces; then add the burdock root to the soup. Okay, that can boil for a moment or two. Next comes daikon root. Daikon root is a radish and it’s also a blood-purifier (detoxification). Simply peel it and then grate it. Turn your heat on low and then go ahead and prepare your kale. Just pull it off the stem here, bunch it all up, and then slice it. Kale is really, really good for you—lots of vitamins, lots of nutrients; you should eat it as often as possible. Next comes broccoli.

The next ingredient is the almond butter. I’m using a Whole Foods almond butter because it’s the least expensive. Almond butter and ginger are the two key ingredients to this soup. Add a scoop of almond butter and you have to stir it in. the stirring-in part is very important—you want it to be dissolved into the water. You should be on either medium or low heat right now. You’ll notice that the ginger and the burdock root boiled for at least a minute or two—that’s what you want. Okay, the almond butter is stirred in.

Now add all your vegetables. As it’s coming back to a boil, go ahead and take some dulse seaweed and put that into the soup. I like Maine Coast Dulse Seaweed the best. There are other seaweeds out there, and dulse is not the one that’s popular with miso soup. However, it dissolves pretty quickly into the soup, it’s easy to digest, it’s easy to chew, and I think it has a great flavor. It’s just starting to boil. Okay now we’re going to turn it on very, very low, and we’re going to add the miso paste.

So this is Miso Master Red Miso. It is my very favorite of all misos out there, and I’ve tried quite a few. The one thing that’s particularly unique about this miso is that it, in comparison to other misos, it dissolves pretty quickly into the soup. So we’re going to add several scoops to the soup. Here’s what you do not want to do: you do not want to have your soup boiling while you’re adding the miso paste. It will hurt the live digestive enzymes in the miso paste, and it will actually taste burned. So I have it on low—and notice I’m adding three scoops and I’m stirring it in. It’s probably going to take four scoops. This is all about the flavor: the miso paste is what flavors the soup.

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Now, since it’s really hot, I’m going to turn the heat off. The heat is now off, and the whole idea right now is to get the miso paste to dissolve into the soup, which basically means constant stirring. Your soup should have a slightly brown color to it. If it’s a light brown, it might be too light; it might not have enough flavor—you might need to add more miso paste to it. It should have a strong flavor when you taste it. In fact, I recommend tasting your soup after you’ve dissolved the miso paste into it.

I can tell just by looking at it that it’s going to need a little bit more miso paste. I’m going to add a little more and stir it in. Just keep stirring—sometimes you’ll find the miso paste in the soup and you’ll tap it up against the wall to dissolve it. Let’s see if I can find some—there you go. So here’s some miso paste—see it right there? You’re just going to tap it against the wall [tapping] to dissolve it in.

Taste your soup. That’s perfect. Okay, go ahead and serve your soup. Go ahead and add some flax oil to your soup. This is Barlean’s flax oil; it tastes really good and I use it as a condiment. It has omega-3 fatty acids in it. This miso soup is excellent. The key to making it is the ginger and the almond butter. So as long as you have the ginger and the almond butter and the miso paste, you will always come up with a great soup, no matter what other ingredients you put into it.

Organic Kale Red Miso Soup Recipe
Download printable version of this video recipe

Organic Whole Food Recipe
This healthy recipe is made from organic food and is part of a healthy diet. Use organic food for your primary ingredients because organically grown food is the best for you.

Organic Health Food Store Ingredients*
Miso Master Red Miso Paste
Burdock Root
Daikon Root
Almond Butter
Dulse Seaweed
Barlean’s Flax Oil
*Always Buy Organic

Healthy Recipe Overview
Boil water. Grate the organic ginger and add to water. Peel and dice the organic burdock root and add to the water. Boil for at least 2 minutes before adding next ingredients. Peel and grate the daikon root. Finely chop the organic kale. Chop the broccoli. Reduce the heat and add the almond butter. Stir in well. Add veggies. Use low heat. Add dulse seaweed. Add the organic miso paste. Use very low heat or turn off heat (do not boil!). Completely stir in the miso paste. Taste the soup; add miso paste to taste.

Larry's Delicious Organic Healthy Recipes
1) Amy's Texas Veggie Burger with Sprouts Recipe
2) BBQ Tempeh Corn Tortilla Burrito Recipe
3) Chili Bean Ginger Barley Miso Soup Recipe
4) Ginger Chickpea Miso Soup Recipe
5) Herb Tofu Bean & Broccoli Stir-Fry Recipe
6) Kale and Almond Butter Red Miso Soup Recipe
7) Mashed Potatoes and Shiitake Mushroom Gravy Recipe
8) Refried Bean & Shiitake Mushroom Burrito Recipe
9) Tempeh and Shiitake Mushroom Stir-Fry